Trader Joe’s Pizza and Breadsticks

Trader Joe’s Pizza and Breadsticks

We’re back! Excuse our short break… we’ve been dreaming up new recipes that we can’t wait to share!

I don’t know about you, but Trader Joe’s (TJ’s) is life changing for us. They just know how to make life easier! Although I would love to make homemade pizza dough, TJ’s has pre-made bags of dough in the refrigerator section. Everything in this recipe is from Trader Joe’s so enjoy some one-stop shopping. pizza 2

We used TJ’s whole wheat pizza dough. They also have plain and garlic herb. We started by washing our hands, getting them extra dry and then covering them with flour. This, of course, was the cubs favorite part.

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Kneading the dough is important, and turns out, lots of fun!

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Good Job, Cub! That looks like its ready to roll out.

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Another fun tool to use – a rolling pin! The cub took this step very seriously.

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Pat, pat, pat… it’s ready for sauce!

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We grabbed a bag of pre-washed spinach leaves at TJ’s and thought it would be a great idea to chop it up and add it to the sauce. Hidden veggies is my thing.

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The cub spreads on the sauce perfectly.

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Now for the cheese!  We used a few different kinds of shredded cheese from TJ’s. We had a little extra dough so we rolled it out, sprinkled them with cheese and added them to the oven as well.  The Cub enjoyed dipping them into the sauce or ‘dip dip’ as the cub would say.

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Yummy! For added flavor, we added Everything But the Bagel seasoning to the breadsticks. If you haven’t tried Everything but the Bagel seasoning at TJ’s, go buy some now! It can be added to anything.

 

TJ’s Pizza and Breadsticks

 

Ingredients

  • 1 bag of Trader Joe’s pizza dough
  • 1 container of Trader Joe’s pizza sauce
  • Cheese (mozzarella, parmesan, etc – any cheese that you want)
  • 1 bag of pre washed spinach leaves
  • Any other toppings of your choice

Directions

Preheat the oven to 450 degrees.
  1. Follow the directions on bag of dough for how to prepare dough for toppings.(i.e., allow to rest outside of bag and refrigerator before handling)
  2. We cut dough into two equal parts for easy handling.
  3. Flour your work surface with 1 – 2 tbsp flour.  Knead dough until it is workable.   Roll or manipulate into shape of choice.
  4. Chop 1 cup of spinach and mix into sauce.  Spread the sauce onto the dough in an even layer.
  5. Sprinkle generously with shredded cheese
  6. Add additional toppings of your choice.
  7. Bake in the over for 12- 15 minutes or the crust is golden brown.

Broccoli Cheese Muffins

Broccoli Cheese Muffins

Thankfully, our little cub still loves broccoli… for now. She will eat steamed brocoli dipped in yummy sauces or butter, blended in smoothies as well as mixed into baked goods. These Claire’s Little Tot’s adapted broccoli cheese muffins are an easy way to get broccoli in your little ones diet.

Not all mornings are created equal. On this particular morning, the cub wanted nothing to do with our recipe. We got creative and invited all her “friends” to cook with us. Cooking isn’t really worth it unless it’s fun! And cooking is always more fun with friends!

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We started our cooking session by lining up all our toys to watch! The cub cut the broccoli in to little pieces, and then we finished the job chopping the broccoli with a big-kid knife.

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In goes the flour and the crowd cheers!

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We added all the dry ingredients and then Anna (from Frozen) wanted to stir, too! Team effort is important around here.

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Grandma DiDi’s turn to stir! The cub says, “Say Cheese.”

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Now it’s time to add the wet ingredients. This time Olaf is coming in for the assist. You can never have enough help.

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After Grandma DiDi helped stir the ingredients well, the cub (and her baby doll) helped scoop the batter into the muffin tin. We popped them in the oven while the cub and all her friends waited patiently for the muffins to bake.

BC9Ding! Cooked to perfection.

 

Broccoli Cheese Muffins

 

Ingredients

  • 8 oz of wheat flour
  • 5 oz grated cheese (we used shredded cheddar but any cheese would be good)
  • 1 small head of broccoli, chopped
  • 6fl oz of milk (I use whole milk)
  • 3 tablespoons of olive oil
  • 3 teaspoons of baking powder
  • 1 large egg, beaten
  • 1tsp salt

Directions

  1. Preheat the oven to 375F degrees
  2. Cook the broccoli until tender (boil or steam) and mash with the back of a fork
  3. In a bowl mix together the flour, baking powder, cooked broccoli and cheese
  4. Add the oil, beaten egg, milk and mix well
  5. Spoon the mixture into a well-greased 12 hole muffin tin  (the consistency should be a moist, sticky dough that is quite thick)
  6. Bake for around 30 minutes or until golden
  7. Transfer to a wire rack to cool.

Once cooled, store in an air tight container in the fridge for up to 3 days and eat cold or, if we’re at home, I reheat them for 30 seconds in the microwave. You can also freeze them for up to 3 months, just take them out when you need them and reheat once defrosted.

 

Options: Chopped kale, spinach, swiss chard, carrots grated zucchini or other types of squash can be substituted. Get creative with flavor. If your little one likes it, add onion, garlic, etc.